Grains and Adjuncts Chart American Grains Crystal Malt

10°

1.033-35

Crystal Malt

20°

1.033-35

Crystal Malt

30°

1.033-35

Crystal Malt

40°

1.033-35

Crystal Malt

60°

1.033-35

Crystal Malt

80°

1.033-35

Crystal Malt

90°

1.033-35

Crystal Malt

120°

1.033-35

Black Patent Malt

500°

1.026

Roasted Barley

300°

1.025

Black Barley

525°

1.023-27

Chocolate Malt

350°

1.034

Dextrin Malt (carapils)

1.5°

1.033

Pale Malt (Brewers 2-row)

1.8°

1.037-38

Pale Malt (Brewers 6-row)

1.8°

1.035

Munich Malt

10°

1.034

Special Roast

50°

1.035

Vienna Malt

3.5-4°

1.035

Victory Malt

25°

1.034

Wheat Malt

2°

1.038

White Wheat Malt

2°

1.037

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Sweet caramel flavor, deep golden to red color. For dark amber and brown ales. Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales. Pronounced caramel flavor and a red color. For stouts, porters and black beers. Pronounced caramel flavor and a red color. For stouts, porters and black beers. Provides color and sharp flavor in stouts and porters. Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts. Imparts dryness. Unmalted; use in porters and dry stouts. Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. Balances body and flavor without adding color, aids in head retention. For any beer. Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles. Moderate malt flavor. Basic malt for all beer styles. Sweet, toasted flavor and aroma. For Oktoberfests and malty styles. Provides a deep golden to brown color for ales. Use in all darker ales. Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest. Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

Belgian Grains Aromatic Malt

20-26°

1.036

Biscuit Malt

23-25°

1.035

Caramunich Malt

56°

1.033

Caravienne Malt

21-22°

1.034

Pale Ale Malt

2.7-3.8°

1.038

1.5°

1.037

130-220°

1.030

Other Malts, Grains and Flaked Grains and Additions Scotmalt Golden Promise

2.4°

1.038

Flaked Barley

1.5°

1.032

Flaked Maize Flaked Oats Flaked Rye

1° 1° 2°

1.037 1.033 1.036

Flaked Wheat

2°

1.036

Gambrinus Honey Malt

25°

1.034

1-1.5°

1.037

Irish Moss

NA

NA

Malto Dextrin

NA

1.043

Oak Chips

NA

NA

Pilsen Malt Special B Malt

Grits

Imparts a big malt aroma. Use in brown ales, Belgian dubbels and trippels. Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks. Belgian light crystal malt. Used in lighter Abbey or Trappist style ales. Use as a base malt for any Belgian style beer with full body. Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

Scottish pale ale malt; base malt for all Scottish beers. Helps head retention, imparts creamy smoothness. For porters and stouts. Lightens body and color. For light American pilsners and ales. Adds body and creamy head. For stouts and oat ales. Imparts a dry, crisp character. Use in rye beers. Imparts a wheat flavor, hazy color. For wheat and Belgian white beers. Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles. Imparts a corn/grain taste. Use in American lagers. Prevents chill haze. Use in all beers except cloudy wheat and white beers. Adds body and mouthfeel. For all extract beers. Does not ferment. Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to sanitize.

British Grains Amber Malt

35°

Brown Malt

65°

Maris Otter Pale Malt

3°

Pale Ale

2.2°

Lager Malt

1.6°

Crystal Malt

55-60°

Dark Crystal Malt

145-188°

Mild Ale Malt

2.3-2.7°

Cara-Pils Dextrin

10-14°

Chocolate Malt

395-475°

Black Patent Malt

500-600°

Peat Smoked Malt

2.8°

Roasted Barley

500°

Toasted Pale Malt

25°

Wheat Malt

2°

Torrified Wheat

1-1.5°

Roasted malt used in British milds, old ales, brown ales, nut brown ales. Imparts a dry, biscuit flavor. Use in porters, brown, nut brown 1.032 and Belgian ales. 1.038 Premium base malt for any beer. Good for pale ales. Moderate malt flavor. Used to produce traditional English and 1.038 Scottish style ales. 1.038 Used to make light colored and flavored lagers. Sweet caramel flavor, adds mouthfeel and head retention. For 1.033-35 pale or amber ales. Sweet caramel flavor, mouthfeel. For porters, stouts, old ales 1.033-35 and any dark ale. Dry, nutty malty flavor. Promotes body. Use in English mild 1.037 ales. Adds body; aids head retention. For porters, stouts and heavier 1.033 bodied beers. Nutty, toasted flavor, brown color. Use in brown ales, porters, 1.034 stouts and bocks. Dry, burnt, chalky character. Use in porters, stouts, brown ales 1.026 and dark lagers. Imparts a robust smoky flavor and aroma. For Scottish ales and 1.034 wee heavies. Dry, roasted flavor, amber color. For stouts, porters and Scottish 1.025 ales. 1.038 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. Light flavor, creamy head. For wheat beers, stouts, doppelbocks 1.038 and alt beers. Puffed wheat created by high heat. Use in pale ales, bitters and 1.036 milds. 1.032

German Grains Acidulated (Sauer) Malt

1.7-2.8°

1.033

Carafa I

300-340°

1.038

Carafa II

375-450°

1.038

Carafa III

490-560°

Chocolate Wheat Malt

375-450°

Chocolate Rye Malt

190-300°

CaraHell Malt (light crystal)

8-12°

CaraMunich Malt I

30-38°

CaraMunich Malt II CaraMunich Malt III

42-50° 53-60°

Light Munich Malt

5-6°

Dark Munich Malt

8-10°

Melanoidin Malt

23-31°

Rauch Smoked Malt Rye Malt

2-4° 2.8-4.3°

Wheat Malt Light Wheat Malt Dark

1.5-2° 6-8°

Caramel Wheat Malt

38-53°

High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. Carafa I, II and III also are available de-husked. Adds aroma, color and body.

Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. Enhances aroma of dark ales and improves color. For dunkel rye 1.030 wheat and ale. For light colored beer for body; hefeweizen, pale ale, golden ale, 1.033-35 Oktoberfest. Provides body. For Oktoberfest, bock, porter, stout, red, amber 1.033-35 and brown ales. 1.033-35 CaraMunich Malt III is dark crystal. 1.033-35 For a desired malty, nutty flavor. Lagers, Oktoberfests and bock 1.034 beer. Enhances body and aroma. Stout, schwarzbier, brown ale, dark 1.034 and amber ales. For amber lagers and ales, dark lagers and ales, Scottish & red 1.033 ales. For rauchbier, kellerbier, smoked porters, Scottish ales and 1.037 barleywines. Dry character. Can use as a base malt. For seasonal beers, 1.029 roggenbier and ales. 1.039 Typical top fermented aroma, produces superb wheat beers. 1.039 For dark ales, hefeweizen, dunkelweizen, wheat bocks and 1.035 double bocks. 1.038

Sugars Belgian Candi Sugar (clear) Candi Sugar (amber) Candi Sugar (dark)

0.5° 75° 275&edg;

Brown Sugar

40°

Dark Brown Sugar

60°

Corn Sugar

1°

Demerara Sugar

1°

Dextrose (glucose)

1°

Dry Malt Extract

Varies

Honey

Varies

Invert Sugar

NA

Lactose

NA

Licorice Stick

NA

Lyle's Golden Syrup

0°

Maple Syrup

35°

Maple Sap Molasses Rice Solids Sucrose (white table sugar)

3° 80° 0.01° NA

Syrup Malt Extract

Varies

Treacle

100°

1.036 1.036

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown 1.036 beer and strong golden ales. Imparts rich, sweet flavor. Use in Scottish ales, old ales and 1.046 holiday beers. Imparts rich, sweet flavor. Use in Scottish ales, old ales and 1.046 holiday beers. Use in priming beer or in extract recipes where flaked maize 1.037 would be used in a mash. 1.041-42 Imparts mellow, sweet flavor. Use in English ales. Imparts a mild sweet taste and smoothness. Use in English 1.037 beers. Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat 1.044 (3°) Imparts sweet and dry taste. For honey and brown ales. Also: 1.032 specialty ales. Increases alcohol. Use in some Belgian or English ales. Use as 1.046 an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming. 1.043 Adds sweetness and body. Use in sweet or milk stouts. Adds a smooth flavor to stouts, porters, holiday ales and NA flavored beers. 1.036

Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.

Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters. 1.009 Crisp dry, earthy flavor. Use in pale ales, porters and maple ales. 1.036 Imparts strong sweet flavor. Use in stouts and porters. 1.040 Lightens flavor without taste. Use in American and Asian lagers. 1.046 Increases alcohol. Use in Australian lagers and English bitters. Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), 1.033-1.037 Wheat (2°). Imparts intense, sweet flavor. A British mixture of molasses, 1.036 invert sugar and golden syrup (corn syrup). Use in dark English ales. 1.030